Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture:: influence of the temperature of operation

被引：47

作者：

de Ory, I ^{[1
]}

Romero, LE ^{[1
]}

Cantero, D ^{[1
]}

机构：

[1] Univ Cadiz, Dept Chem Engn, Cadiz 11510, Spain

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1998年 / 49卷 / 02期

关键词：

D O I：

10.1007/s002530051157

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Acetic acid fermentation is the biochemical process by which, under strict conditions of aerobiosis, Acetobacter aceti oxidises the ethanol contained in alcoholic substrates into acetic acid. This paper studies the effect of temperature on the specific growth rate of the microorganisms (mu(c)), in particular, the mathematical modelling of this process, with the aim of developing previous studies of the mathematical relationships between mu(c) of A. aceti and the concentrations of substrate (ethanol), product (acetic acid) and dissolved oxygen. Until now this relationship has not been widely studied, and only a few studies have looked at the influence of temperature on growth kinetics of this bacteria. We have developed an extensive experimental system, to determine precisely the influence of temperature on the maximum specific growth rate.

引用

页码：189 / 193

页数：5

共 20 条

[1]

Amerine M.A., 1980, TECHNOLOGY WINEMAKIN, V4th ed.

[2] AN UNUSUAL PATTERN OF PRODUCT INHIBITION - BATCH ACETIC-ACID FERMENTATION [J].